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users rating3.5/4

Not that great. OK, not great at all. I even added some mushrooms, but it just didn't get it done--even just as a side dish, not even asking for a leading dish here. Per other reviewers, might improve with cheese, or, for a heartier dish, with chicken.

This is a terrific variation on risotto, very hearty and nutty (especially with the nuts). I've made it twice with minor variations (walnuts instead of pecans, lemon juice instead of zest, no mint) depending on what I had on hand. It's very easy to tweak. And the taste is just very classy and sophisticated, even as it's so healthy.

OK, so I can't really rate this recipe, because I made so many changes, but... the idea of using the pearled barley for risotto is wonderful and if you do not have these exact indregients on hand, use whatever you like... I used garlic, onion, parmesean, a little buttermilk, Only used 2 cups of stock and one cup of water and a little dried basil. Amazing, and I can't wait to try it with everything else random I have around!